Fusilli alla Vodka
San Marzano, Creme Fraiche, Pancetta
This is a really classic take on a traditional vodka sauce. We're using puree'd san marzano tomatoes, along with our crushed tomato sauce (san marzano tomatoes, garlic, olive oil basil) along with pancetta, additional garlic, chili flake, vodka, and creme fraiche (classically you would use heavy cream but the creme fraiche brightens the dish up a bit). The sauce is finished with Parmesan, basil, and olio verde.
San Marzano, Creme Fraiche, Pancetta
This is a really classic take on a traditional vodka sauce. We're using puree'd san marzano tomatoes, along with our crushed tomato sauce (san marzano tomatoes, garlic, olive oil basil) along with pancetta, additional garlic, chili flake, vodka, and creme fraiche (classically you would use heavy cream but the creme fraiche brightens the dish up a bit). The sauce is finished with Parmesan, basil, and olio verde.
Torta Rustica
Escarole, Taleggio, Mortadella, Salami Genovese
A classic Sicilian Easter dish this 'pie' is made using pizza dough as a base. The dough is used to line a small cast iron skillet, and is then filled with ricotta cheese, basil, taleggio, salami genovese, mortadella, mozzarella, and escarole (cooked with garlic and chili flake). Then torta is then capped with more pizza dough and baked. It is served whole, garnished with Parmesan, oregano, and fennel pollen, along with a side of crushed tomato sauce (san marzano tomato, garlic, olive oil, basil).
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